Get steamed

Dissolve salt into hot water. With flour in a large bowl, gradually add the salted water while stirring. Gather dough and form into a ball. Pull and knead dough by hand for 5 to 10 minutes until smooth and elastic, adding more flour if too sticky. Place ball of dough back in bowl and cover with a damp cloth. Let rest 30 minutes.

With a paper towel, squeeze liquid from cabbage. In a medium bowl, mix cabbage, grated carrot, chives, sesame seeds, and soy sauce; refrigerate. Roll dough into a 24-inch rope and cut into 24 pieces. Cover dough pieces with a damp towel. Pull out one piece of dough; roll into a sphere in palm of hand, dip in cornstarch, and roll out to a 3-inch disk. Stack disks with parchment squares between them to prevent sticking.

One at a time, place a small amount of cabbage filling in the center of each wrapper. Dip finger in water and lightly wet the inside dough edge around the filling. Fold dough over the filling and pinch to seal the two sides together at the topmost curved edge while leaving the sides open. Rest straight edge of dough on surface and hold the sealed part upright between index finger and thumb; then with the other hand make 3 small pleats on each side, starting from the middle and working down the sides, pressing to seal after each pleat. Press the middle of the U-shaped corners upward, making a W shape with the dough, then pinch the W to fully seal.  

Cut parchment paper to line the steamer; punch holes through paper to match the holes in the steamer. Arrange dumplings in a single layer. Bring water to a boil, then lower to medium. Place steamer over simmering water; cover and cook 12 to 15 minutes until plump, translucent, and firm when pressed. While waiting, mix the ingredients for the dipping sauce. Carefully remove dumplings from steamer with tongs and serve with dipping sauce on the side.

Place steamer basket into a pot and add water, leaving an inch or two of space below the steamer. Bring water to a boil, then lower temperature to medium. Add carrots to basket; cover with lid and steam 12 to 15 minutes, until easily pierced with fork yet shape stays intact. Transfer carrots to a strainer, then add onion to steamer and top with grated ginger; steam until onion is soft and translucent, about 5 minutes. With a blender or food processor, blend together carrots, onion, ginger, and a cup or so of vegetable broth until smooth. Transfer to a pot over medium heat; stir in remaining broth, lemon juice, and spices. Add a bit of water to thin, if needed. Cook until simmering. Remove from heat, swirl in coconut milk, and serve hot, topped with seeds.

Tear leafy greens from stems. Plunge leaves in water to wash; shake until dripping slows. Rinse fish fillets and pat dry. In a deep skillet with fitted lid, melt butter on medium-low, then pour in wine and layer in garlic, greens, then fillets. Sprinkle with salt and pepper. Increase heat to medium; cover and let steam 5 minutes. Crack lid to check fish for doneness and continue steaming until fully cooked. With a large spatula, split fish and greens between two plates and spoon sauce on top.

In a large bowl, combine flour, yeast, sugar, baking powder, and salt. Gradually pour in warm milk while mixing with a wooden spoon, forming a sticky dough. Add vegetable oil and knead 10 minutes until smooth and elastic. Shape into a ball, return to mixing bowl, and cover with a damp towel. Let proof in a warm spot for 1 to 1½ hours, until doubled in size.

Meanwhile, in a small saucepan over low heat, melt dark chocolate into heavy cream, stirring regularly. Remove from heat and stir in sugar, then sift in cocoa, stirring until incorporated. Cover and set aside. Once dough has risen, punch it with fist to release air bubbles. Cut eight 3x4-inch pieces of parchment paper and evenly divide dough onto them, covering with damp towel. One at a time, roll into a ball, then stretch and press into a palm-sized disk. Spoon chocolate mixture into the center, being careful not to overfill. Stretch opposite dough edges over filling until they meet, then pinch together. Take the two open ends and meet them in the middle, pinching dough to fully seal. Return to parchment seam-side down, again covering with towel. Repeat with remaining dough.

Fill a pot with water to an inch or two below the steamer. Bring to a simmer over medium heat. Arrange buns, still on parchment, inside steamer basket with space between them. (Do in batches if needed.) Cover with lid and steam for 15 minutes. Don't peek! Slide off of hot burner and let sit covered 5 more minutes. Lift lid without tilting it so the collected water doesn't fall onto the buns. Carefully remove buns and peel off parchment. Serve warm or let cool to room temperature, then store in an airtight container in the fridge (reheat in microwave with a damp towel for 30 seconds power) or freezer (steam directly from frozen for 8 to 10 minutes).